Chippy Chat - March-26 Awards-Issuu

1

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

1

A Ceresbral Approach to Selling Your Shop! #241: What fish and chip shops are really worth today - with Danny Hennessy

T

his edition is celebrating the finalists and winners from the National Fish Awards. However anyone who owns, runs or plans to sell a fish and chip shop, Episode 241 of The Ceres Podcast is not just interesting listening, it is essential. In this episode, host Mark Petrou sits down with Danny Hennessy to unpack what fish and chip businesses are really worth today and why many owners are dangerously out of step with reality.

This is not a theoretical discussion. It is a grounded, honest conversation between two people who have spent decades in the trade, lived through its toughest moments, and seen the industry change from the inside.

What makes this episode stand out is its combination of personal journey, operational insight and hard commercial truth.

2

Chippy Chat & Fast Food Magazine • March 2026

From the fryer to valuations The episode opens with Danny Hennessy’s background, starting in fish and chips at just 14 years old with Jack’s, one of the UK’s largest fish and chip chains at the time. Listeners are taken through his progression from teenage prep work to becoming one of the youngest managers in the business and later moving into partnerships and ownership.

Mark and Danny reflect on how fish and chips used to operate. High volumes, low prices, and equipment that would now be considered basic. Danny recalls a time when a shop could serve breakfast, lunch and dinner at scale, generating turnover figures that are almost unthinkable today.

This context matters, because it explains why so many owners still value their Chippy Chat & Fast Food Magazine • March 2026

2

businesses using outdated benchmarks.

One of the most striking moments is Danny’s honesty about selling the business and staying on afterwards. He speaks openly about how difficult it was to go from leading a shop to being part of the team under new ownership, even when the transition was handled with respect. It is a reality many owners face but rarely talk about.

What fish and chip shops are really worth today Mark and Danny dismantle one of the biggest misconceptions in the trade: that shops are still valued primarily on turnover.

Danny is clear that this approach no longer holds. Today, valuations are driven by profit, not headline weekly takings.

He explains why a shop taking £20,000 a week can be worth less than a smaller operation if rent, wages and costs are out of control. Banks no longer lend on stories or relationships.

They want evidence, accounts and sustainable margins. Any income that cannot be proven is effectively ignored.

Danny also addresses the uncomfortable gap between what owners think their businesses are worth and what the market will actually pay. He explains that Mandens’ role is not to inflate expectations, but to price businesses realistically so they sell, rather than sitting unsold for months.

Confidentiality emerges as another key theme. Unlike open marketplaces that advertise shops publicly, Danny explains that many Mandens sales never reach the website. Deals are often done quietly, matching the right buyer to the right business without unsettling staff or competitors.

The future of the trade

Looking ahead, Mark challenges Danny to predict what the next two to five years hold for the fish and chip industry.

Danny does not sugar-coat the answer.

He expects the number of shops to fall, particularly smaller operators struggling with rising costs.

However, he is clear that fish and chips are not going anywhere. He talks about the 3

Chippy Chat & Fast Food Magazine • March 2026

need to diversify menus, increase average spend, and focus on margin rather than volume. The core product remains part of British culture, but survival will depend on adaptability and sound business thinking.

Why this episode matters Episode 241 succeeds because it combines story with substance. It speaks directly to owners who are tired, uncertain or quietly wondering what their exit might look like.

It also challenges long held assumptions with real world insight, delivered without ego or exaggeration.

Mark Petrou’s hosting allows the conversation to flow naturally, drawing out both the personal and professional lessons without turning the episode into a lecture. Danny Hennessy’s openness, shaped by decades in the trade, gives the discussion credibility that cannot be manufactured.

To listen to this and hundreds of other CERES Podcasts visit www.ceres.shop/ blog/ To shop the Ceres range www.ceres.shop

Chippy Chat & Fast Food Magazine • March 2026

3

Winners Scrap to Victory!

O

Austen Dack Publishing Editor

nce again hundreds descended on the Plaza Hotel Westminster, London (including me) for the highly anticipated 2026 Fish and Chip Awards, the Oscars of our industry! Well-done to the NFFF once again for creating this incredible platform for our fish and chip trade. The awards team including Andrew Crook, Caroline Murphy, Lesley Graves & Josette Foster have all worked incredibly hard to make them happen giving up their own free time and time away from their businesses. The team helped to deliver a very slick event and this year brought in Michelin star Chef Simon Hulstone to create a fabulous menu using Norwegian fish and Isle of Ely Produce potatoes.

Also, a big thanks to all of the judges, I was proud to be involved again this year, and it is incredible to see just how many people behind the scenes get involved to make this event the benchmark for the industry.

Congratulations of course go to The Scrap Box for taking the coveted takeaway prize. They run an incredible shop, and have wowed the judges with best practice, they are also lovely people too, we wish them good luck for their year!

Special praise must go to the winner of the best restaurant gong. Having visited the site Trenchers, Whitby really do deserve to be singled out.

The finalists this year for all categories were all

brilliant and judging across them all I am told was a close call indeed.

Congratulations to all finalists and award winners! With the right PR skills this competition should provide them all with some good trade uplift in the coming year. A special congratulations goes to our Field to Frier winner The Fish Works at Largs too.

Our front-page partner for this special issue is Seafood from Norway the overall sponsor of the awards. We have this year delivered an unprecedented 30 plus pages covering the awards, with all winners, runners up and crucially sponsors of each award featured.

The Scrap Box and the other winners from the awards have been invited on an exclusive study trip to Norway, hosted on board the long-liner vessel Geir, where they will see first-hand how Norwegian seafood is responsibly sourced at sea.

The visit will give operators direct insight into the country’s science-led fisheries model, helping to bring origin, provenance and sustainability to life.

The 2027 NFFF Awards will open soon, they are FREE to enter and could give anyone who enters many benefits.

As usual please contact me at austen@ chippychat.co.uk if you have any news or would like to join us as a partner.

Chippy Chat Ltd Oak Lane Littleport Ely Cambridgeshire CB6 1RS

www.chippy-chat.co.uk info@chippychat.co.uk Twitter @Chippychat Facebook Chippy-Chat TEL 01353 658216 FAX 01353 863 444 Managing Director John Boutwood Publisher Oliver Boutwood oliver@chippychat.co.uk Publishing Editor Austen Dack austen@chippychat.co.uk 07863123929 Design/Editorial Accounts Claire Boutwood-Potter accounts@chippychat.co.uk Advertising Sales and Promotions austen@chippychat.co.uk For PR and Editorial editorial@chippychat.co.uk

4

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

4

8 10

Diary Dates

Business or pleasure, dates not to be missed

Fishtoric Win for Collins!

Collins Seafoods Named Supplier of the Year at the National Fish and Chip Awards

The Box Seat!

The Scrap Box takes UK’s official Takeaway of the Year title

We’ll meet you in the Trenchers!

Trenchers (Whitby) Takes Best Restaurant Award

Bells Fish & Chips Seaham Wins Community Engagement Prize

The Real Thing!

The Real Food Cafe Champions Sustainability at the National Fish & Chip Awards

North-east mobile chippy takes first

14 16

By George They Did It!

Frost Bites!

12

18

20

Inside

March 2026

Wite Wash!

James Ellams is crowned Drywite Young Fish Frier of the Year

The Ice Age! Icelandic chippy wins international title at National Fish & Chip Awards

Job Donna!

County Durham chippy employee

36 38 40

clocks in a National Fish & Chip Award win

Harrison Fjord!

Oxford Chippy Wins Innovation Gong and is on the way to Norway!

42

place at National Fish & Chip Awards

22

Monster Munch!

Scottish chippy named as industry Newcomer of the Year

24

Chip Winner!

Scottish business wins National Fish & Chip Awards’ Field to Frier category

26

A Shot in the Yarm!

Top County Durham chippy scoops Training and Development Award

28

Making Fishtory!

Collins Seafoods catches the ‘Supplier of the Year’ National Fish & Chip Award

All Right on the Knight!

National Fish & Chip Awards crowns

30

Glastonbury chippy with top-quality prize

It’s Miller Time!

National Fish & Chip Awards honours ‘the darling of the industry’ with

32

Outstanding Contribution accolade

Three Way Scrap!

Yorkshire Chippy Ticks Every Box for National Marketing Award

5

34

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

5

The Cod’s Scallops A modern classic rooted in tradition

6

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

6

“We were looking for flavour, crispness, and a thin, light batter. Middleton’s ticked every box.”

Since opening in 2011, The Cod’s Scallops has redefined the traditional fish and chip shop. Founded

by Chef and Restauranteur John Molnar, the concept was simple – deliver premium-quality fish and chips, using the freshest produce, cooked to order, and served in a traditional, family-friendly environment.

With four locations across the Midlands and national accolades including multiple Fry Top 50 Awards, Best Newcomer 2016, and Takeaway of the Year 2020, The Cod’s Scallops is a small but mighty chain with a big reputation.

Combining the humble heritage of the British chippie with a bold culinary twist, over 20 species of fish and shellfish are available and cooked fresh to order, daily.

“As our customers evolved, so did we,” John explains. “People still want guilty-pleasure fish and chips, but more are looking for healthier or more varied options like baked fish with a seasonal salad.”

The salads are anything but ordinary, and pair beautifully with fish. Their homemade pies with diced beef, root vegetables and shortcrust pastry are thickened with a rich gravy, reminiscent of John’s childhood. They’ve even collaborated with a Nottingham brewery to brew ‘Scale Ale’, perfect with fish and chips!

“I wanted people to be able to walk into a chippie, order their fish and chips, and while they’re waiting, enjoy a few oysters a glass of Chablis, or even a slice of bread with whitebait and tartare sauce – and that’s exactly what they do!” continues John.

When it came to sourcing the right batter, John left nothing to chance. He blind taste-tested products from all the market leaders and when it came down to it, Middleton Foods came out on top.

“We were looking for flavour, crispness, and a thin, light batter.

Middleton’s ticked every box. Once we found them, we never looked back,” he says.

John credits a conversation with the late Peter Hill of Middleton Foods for encouraging him to enter Fish & Chip Shop of the Year.

From there, The Cod’s Scallops and Middleton Foods have worked together to create a bespoke batter tailored to its exact specifications, a rich, beefy gravy, reminiscent of Sunday roasts from John’s youth and a signature curry sauce that’s spicy but balanced.

With multiple sites, consistency is key, and Middleton Foods can manufacture The Cod’s Scallops’ bespoke recipes at scale to ensure every customer has the same great experience, regardless of location. John goes on to say, “the results speak for themselves. So many people compliment the curry sauce now, it’s amazing. That’s down to Middleton Foods helping us get it right. We’ve never had an issue. We’re 14-15 years in now, and their products are still as consistent as day one. That’s all you can ask for.”

To find out more, please visit our website

7

Chippy Chat & Fast Food Magazine • March 2026

John’s final word? “If you’re buying the best quality fish, treat it with respect, coat it with the perfect batter or serve it with a well-crafted sauce. Fish and chips can truly be world class, and Middleton Foods has helped us every step of the way.”

Chippy Chat & Fast Food Magazine • March 2026

7

DiaryDates Business or pleasure, dates not to be missed...

22nd March 2026 Fry IT 2026

Get ready to push your profits up catering for a growing trend.

Fry IT 2026 is on March 22nd 2026, Westpoint Exeter. A great FREE show where you will pick up innovative ideas from across the industry.

Brought to you by Friars Pride get your FREE tickets today.

21st APRIL 2026 National Tea Day!

6th - 12th July 2026

Great British Pea Week!

This year, Great British Pea Week will be returning from 6th-12th July, continuing its mission to inspire everyone to cook with peas.

6th September 2026

Isle of Ely/Chippy Chat Open Day

Isle of Ely and Chippy Chat Open Day – September 6th 2026 Join us on the farm to see how the 26/27 potato crop is faring. Great speakers, free samples and more.

Get ready, tea lovers! This April 21st, they’re throwing a HUGE party for the 10th birthday of British National Tea Day. Perfect with fish & chips!

5th June 2026

National Fish & Chip Day The big celebration for the UK’s fish and chip shops

26th Sept, -12th- Oct 2026 British Food Fortnight

British Food Fortnight is an annual celebration that takes place in late September, promoting the rich culinary heritage of the United Kingdom.

25th September 2026

Macmillan Coffee Morning!

Donations from thousands of Coffee Mornings, big and small, help raise vital funds to support the almost 3.5 million people in the UK living with cancer

October 2nd-9th

National Chip Week 2026 A chance to celebrate all things chips! In association with Henry Colbeck, Friars Pride and VA Whitley

Keep up to date with trade events by visiting www. chippychat.co.uk and clicking on events. If you’re organising an event and would like to send us details so that we might mention it here and/or on the Chippy Chat website email your details to - austen@chippychat.co.uk

8

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

8

9

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

9

Fishtoric Win for Collins!

Collins Seafoods Named Supplier of the Year at the National Fish and Chip Awards

C

ollins Seafoods is incredibly proud to have been recognised as Supplier of the Year at the 2026 National Fish and Chip Awards — an achievement that reflects over 45 years of dedication to quality, sustainability and service to the fish and chip industry.

For over four decades, our focus has remained clear: to supply the highestquality Frozen at Sea fish with consistency and reliability. Processed and frozen within six hours of being caught, our products lock in taste, texture and freshness, leaving our customers safe in the knowledge that they can depend on us to deliver consistent quality time after time.

A reliable supply of premium seafood starts with our fleet — Blaengur, Emeraude, Lodairo, Santa Princesa, Kirkella and Berlin.

Each vessel is MSC-certified, guaranteeing full traceability and responsible sourcing. As part of Seagold Limited, owned by Samherji, one of Europe’s largest and most responsible fishing companies, we operate to rigorous sustainability standards designed to protect fish stocks and safeguard the long-term health of our oceans.

While quality and sustainability are fundamental to our business, our strong relationships with customers are what truly set us apart. We are proud of the longstanding partnerships we have built with fish and chip operators across the UK, working closely with them to provide not only premium products but also honest advice, market knowledge and dependable support. Our experienced sales team works hard to secure the best possible value, and our dedicated drivers ensure prompt and efficient deliveries. Every member of the Collins Seafoods team plays a role in making sure our customers feel valued and supported.

Craig English, Managing Director of Collins Seafoods, said: “We’re absolutely delighted to have been named Supplier of the Year at the National Fish and Chip Awards 2026. I’d like to pay tribute to ALL of my colleagues at Collins Seafoods who’ve made this award possible. Any business is only as good as its

10

Chippy Chat & Fast Food Magazine • March 2026

staff, and I’m proud to say that we at Collins have some of the very best in the industry, all dedicated to giving our customers the best service possible.

To be shortlisted alongside respected businesses such as Middleton Foods, V.A. Whitley and Isle of Ely Produce really demonstrates the strength within this category, and we’re proud to be recognised among them. We’d like to sincerely thank our customers and partners for their continued trust, loyalty and support — this achievement would not have been possible without them.”

Looking ahead, Collins Seafoods remains firmly focused on what has always mattered most — delivering the very best fish and the highest levels of service to all of our customers. While the industry continues to evolve, our core values remain unchanged: quality without compromise, responsible sourcing and dependable support for the fish and chip trade.

We would like to offer our congratulations to all of this year’s finalists and winners and extend our thanks to the National Federation of Fish Friers for their hard work and dedication in hosting an outstanding event that celebrates everything that is great about fish and chips.

2026 is set to be an exciting year for Collins Seafoods. With plans in place that will support the continued growth and development of the business, we look forward to sharing further announcements about next steps in moving the company forward. Watch this space!

CONTACT COLLINS SEAFOODS NORTH EAST: Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham DL5 6AR Tel: 01325 315544 Web: www.collinsseafoods.co.uk Email: sales@collinsseafoods.co.uk COLLINS SEAFOODS YORKSHIRE: Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN Tel: 0113 2498832 Email: salesyorkshire@collinsseafoods.co.uk

Chippy Chat & Fast Food Magazine • March 2026

10

11

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

11

The Box Seat!

The Scrap Box takes UK’s official Takeaway of the Year title

T

SPONSORED BY

12

he UK’s leading fish and chip awards ceremony held recently was attended by 650 industry guests, with actor and presenter Stephen Mangan hosting the 38th edition and presenting each category winner with their well-earned prizes.

Organised by the NFFF, it was once again held at the fantastic Park Plaza Hotel, Westminster with London’s most iconic view creating a perfect backdrop for our iconic dish.

This is the official competition for the sector and the most comprehensive.

Created by the industry for the industry, it shines a light on excellency and sets the highest standards for the trade.

Takeaway of the Year was sponsored

by BDSigns, Friars Pride, Henry Colbeck, McWhinney’s Sausages, Seafood from Iceland, Smales and V.A. Whitley, and chippies from throughout the nation did all they could to show they were the ‘reel’ deal, with 40 in the shortlist becoming 20 semi-finalists then to a top 10 of heavy hitters that have taken fish and chip cookery to all-new heights.

The principal sponsor of the awards is Seafood from Norway.

Taking second place was the brilliant Fish Works from Largs in Ayrshire, Scotland, and Yorkshire’s Shaws Fish & Chips of Dodworth in Barnsley, Yorkshire, showed fantastic effort, coming in third.

But, after months of interviews, tasks, on-site inspections and anonymous food reviewing, The Scrap Box won the Takeaway of the Year award after impressing the judging panel with its outstanding fish and chips, dedication to quality and customer service excellence.

Aman Dhesi co-owns The Scrap Box with his brother Gavin and says receiving

Chippy Chat & Fast Food Magazine • March 2026

Takeaway of the Year

the award as the chippy approaches its 10th year is the perfect way to mark the milestone: “There are so many outstanding fish and chip shops across the UK, and countless awards, but this is the one every chippy dreams of, the ‘Oscars’ of our industry!

To represent the very best of fish and chips for the year ahead is both humbling and hugely meaningful to our team, and a testament to the craft, care, and consistency we put into every portion of fish and chips.”

The event organised by the National Federation of Fish Friers (NFFF) and Andrew Crook, president of the association, says this year’s competition has been phenomenal and hugely inspirational. “The National Fish & Chip Awards 2026 has been such an amazing experience for all involved. The judging committee is full of admiration for all the contenders, whether they have come away with a prize or not, what has been achieved is to be acknowledged and celebrated.”

Seafood from Norway’s Bjørn-Erik Stabell, UK Country Director for the Norwegian Seafood Council, speaks of the deserving winner: “A huge congratulations to the Scrap Box. Now a true icon in the fish and chip industry, it has shown unwavering commitment to the very best quality fish and chips. It’s this shared commitment that gets us excited about the future of the dish!”

The Scrap Box and the other winners from the awards have been invited on an exclusive study trip to Norway, hosted on board the long-liner vessel Geir, where they will see first-hand how Norwegian seafood is responsibly sourced at sea.

For more information on the National Fish & Chip Awards, please visit: www.nfff. co.uk/awards.

Chippy Chat & Fast Food Magazine • March 2026

12

13

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

13

We will meet you in the Trenchers!

Trenchers (Whitby) Takes Best Restaurant Award

T

SPONSORED BY

14

here are absolutely no reservations on how good Trenchers of Whitby is, as the UK’s official fish and chip competition, the National Fish & Chip Awards, named it Restaurant of the Year at the recent industry ceremony.

The award is sponsored by independent, familyowned businesses Friars Pride, Henry Colbeck and V.A. Whitley. Known as The Q Partnership, they have collectively spent 280 years supplying the UK fish and chip industry with trusted goods and services.

The Restaurant of the Year contenders underwent a lengthy programme of assessments, interviews, inspections and mystery taste tests, covering everything from sustainability, leadership, employee training, health and safety, and of course, the full dining journey.

The fish frying experts who judge the awards commended Whitby’s Restaurant & Take Away in Rotherham, Yorkshire, honouring it with a third-place position and Noah’s in Bristol came in second. However, it was Trenchers of Whitby which truly set the table, delivering all-round outstanding excellence to secure the highest industry accolade.

The restaurant, which opened in 1980, triumphed in the awards with the judges recognising the strength of its dedicated team – many of which have been with the business for decades. Its passion for hospitality has been instrumental in bringing continuous refinement and elevation to the iconic dining experience.

Trenchers was also praised for its commitment to supporting the community, showcasing locally sourced fish and other produce, resulting in the freshest catch and best ingredients being served to its loyal customer base.

Trenchers of Whitby, says the main reasons for its generational success is down to the quality of its product, history, loyal customers and fantastic staff. Its General Manager Andrew Wilkinson, who has worked at Trenchers for 20 years, reflects on being named the best fish and chip restaurant in the UK. He says: “We are absolutely delighted!

Chippy Chat & Fast Food Magazine • March 2026

Restaurant of the Year

Winning this award for the second time at Trenchers of Whitby, and for the third time as a brand, is a true testament to the quality of our food and to the outstanding hard work, passion, and dedication of our entire team. This achievement is very much a team effort, built on the commitment of everyone across the business - many of whom have been with us for decades.”

NFFF President Andrew Crook, shares why Trenchers is a Whitby institution: “Restaurant of the Year is a coveted industry award and the category is a celebration of not only outstanding food but also leadership, team culture and consistent high performance. “Great people are the key to a successful business, and Trenchers’ exceptional staff retention speaks volumes. This level of loyalty is only possible when individuals feel valued, supported and are proud of what they do.”

Andrew adds: “The restaurant is well-known for its impeccable fish and chips cooked the traditional way in beef dripping, but it also has a hard-earned reputation for superb service. The moment you walk in there’s a warm and welcoming atmosphere that keeps generations of families returning. It’s a fantastic example of how to create a true fish and chip restaurant destination. Congratulations Team Trenchers!”

Luke Townsend, marketing manager at Friars Pride, says of the new champion: “A huge round of applause to the team at Trenchers of Whitby for taking home the Restaurant of the Year title at the 2026 National Fish & Chip Awards. This victory is a testament to what the shop and team have achieved with their passion for fish and chips.”

As part of their well-earned recognition, Trenchers and the two runners-up will be treated by Seafood from Iceland to a memorable trip across Iceland’s remote Westfjords, including celebrating Fishermen’s Day in Patreksfjörður tasting some of the freshest seafood and, naturally, opportunities to soak up Iceland’s famed hot springs.

For more information on the National Fish & Chip Awards, please visit: www.nfff.co.uk/awards.

Chippy Chat & Fast Food Magazine • March 2026

14

15

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

15

By George They Did It!

B

SPONSORED BY

16

Bells Fish & Chips Seaham Wins Community Engagement Prize

ells Fish & Chips in County Durham has been outdoing itself when it comes to supporting its local community and the efforts of the team have been recognised by the National Fish & Chip Awards, which has crowned the chippy as the 2026 Community Engagement award winner at The National Fish & Chip Awards.

The prize was introduced as a new category at last year’s edition of the UK fish and chip industry’s official competition to acknowledge and reward businesses helping to make their neighbourhoods even better places to live, work and play. Staffordshire’s Jojo’s Fish & Chips in Stafford and Time and Plaice in Doncaster, Yorkshire, were the other excellent finalist contenders also doing inspiring things to boost community bonds.

However, it was Graham Kennedy, owner of Bells Fish & Chips, who was handed the Community Engagement award by TV presenter and comic actor Stephen Mangan, the host of the 38th annual event.

The judging panel praised the Bells team for its deep commitment to building local relationships and upholding the cultural significance of the UK’s number one comfort food.

The chippy is a much-loved establishment in County Durham, and its Seaham branch has been recognised for its touching tribute to the town’s rich mining heritage.

Graham explains; “The Seaham shop stands on the very ground where railway lines once transported coal to the harbour, and at that point I had the basics of an idea, to create not only a high-quality fish and chip restaurant and takeaway, but a place which honours the town’s deep-rooted coal mining history.”

“Our restaurant has been thoughtfully designed to reflect that heritage, with the decor paying homage to the coal mining era and incorporates authentic artefacts and displays which celebrate the industry which once lay at the heart of this community. Outside stands our personal gift

Chippy Chat & Fast Food Magazine • March 2026

Community Engagement Award

to the community of Seaham, a Corten steel sculpture we have named ‘George’ created by local artists Ray and Sam Lonsdale.”

Graham says this powerful miner’s head joins other Lonsdale works in the area and commemorates all the men and boys who lost their lives in the mines, alongside all the brave people who worked in them.

The presence of millions of tonnes of coal beneath Seaham and County Durham created not just employment, but a sense of community and togetherness.

NFFF President Andrew Crook, congratulates the new champion. “This chippy epitomises community spirit, using its platform to invest time and care to encourage connection and promote local pride and the ripple effect of touching peoples’ lives is beyond measure.

Congratulations to Bells Fish & Chips, the Community Engagement award winner!

Thank you for all your great work!”

Faroese fish producer JFK which is the category sponsor has a well-established heritage in the fishing industry and is an expert in North Atlantic sea-frozen ground fish and processed fish. It’s also known for being a community-centred business.

Its sales and operations director Jógvan Hansen says: “We are delighted and honoured to present the community award to Bells Fish & Chips. To sponsor and present this award means a lot to our business. Fish and chip shops remain at the heart of the UK community, so it is vital they support it.

“Bells is a shining example of what that truly means — not just serving great food, but creating a welcoming space, supporting local initiatives, and bringing people together. Community spirit is built on everyday connections, and places like this play such an important role in keeping that spirit alive. We are incredibly proud to recognise their contribution and celebrate the positive impact it continues to make.”

For more information on the National Fish & Chip Awards, visit: www.nfff.co.uk/awards.

Chippy Chat & Fast Food Magazine • March 2026

16

GREAT GADUS

The new GADUS has been constructed with great care to ensure high quality products based on the positive feed-back from our UK chip shop customers.

We have over 100 years of fishing experience, and best practice too.

Steps are taken at every juncture of the fishing process to ensure that JFK’s frozen-at-sea products are as fresh as possible. Frozen-at-sea has been called “fresher than fresh,” because within four hours from leaving the sea the fish is processed and frozen, locking in goodness perfect for your customers.

JFK’s purpose is to work in harmony with the environment and to promote sustainable utilization of the fish stocks.

ASK YOUR FISH SUPPLIER FOR FAS GADUS TODAY.

Read more about our certifications on www.jfk.fo 17

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

17

The Real Thing!

Environment & Sustainable Business Award

The Real Food Cafe Champions Sustainability at the National Fish & Chip Awards

T

SPONSORED BY

18

he Real Food Café in Tyndrum, Perthshire, has made green the gold standard by being named the winner of the Environment and Sustainable Business category – sponsored by Seafood from Norway - at today’s National Fish & Chip Awards, which was hosted by broadcaster and comedian Stephen Mangan.

For the Environment and Sustainable Business Award, approaches to resource management, the effectiveness to engage employees and customers in achieving sustainability goals, food waste reduction, supply chain efficiency and responsible product sourcing were just some of the areas where excellence was a necessity.

The finalists, which included Harbour Lights in Falmouth, Cornwall and The Fish Works in Largs, Scotland, have done themselves and the industry proud with a ‘consistency over compromise’ approach despite current industry pressures.

The team at the road-side hotspot is pulling out all the stops for a sustainabilityfirst approach. By using MSC-certified fish, the chippy champions responsible and fully traceable sourcing. Smarter and more considered operations have reduced food purchases and waste, while allowing for more portions to be served.

Filtration has extended oil life, with used supplies and other products collected for recycling, alongside other successes like its compostable packaging and community litter-picking meetups.

An audit on the premises and operating methods has resulted in upgrades to the lighting, windows and equipment for enhanced performance. The full team took part in an educational workshop at the University of Stirling, which will now see the development of a carbon reduction plan.

Owner Sarah Heward, who has been dubbed the ‘nature hero’ by her co-workers, regularly attends and speaks at environment, sustainability and governance (ESG) events.

She says: “We’re incredibly proud to have won the Environment and Sustainable Business award — it’s such a vital category, and being recognised at a national level truly validates

Chippy Chat & Fast Food Magazine • March 2026

the hard work and shared commitment of our whole team.

“Since day one, we’ve focused on building a business that operates as sustainably as possible — leading on environmental responsibility, supporting our people, and giving back to the community.”

Andrew Crook President of the NFFF said: “The Real Food Café has genuinely raised the bar which is an incredible achievement given the tough trading conditions. Customers are also much more discerning and want to know that the food is the best quality, but sustainability also carries the same importance. Our 2026 winner is a shining example of how responsible practice and commercial success go hand in hand when passion and full commitment are central to the cause.”

Category sponsor Seafood from Norway is also the lead partner of the National Fish & Chip Awards. Bjørn-Erik Stabell, UK Country Director for the Norwegian Seafood Council, adds: “It’s fantastic that this year’s award has gone to a business that is so clearly committed to the future of the fish and chip industry and demonstrates this with its approach to sustainable business day in, day out.

“The Real Food Café has shown that sustainable practices, from quality sourcing through to resource management, aren’t just a nice-to-have but are an integral part of commercial success too.”

He continued: “As a long-term ally of this industry, Seafood from Norway looks forward to supporting The Real Food Café with its sustainability and business endeavours throughout 2026.”

The Real Food Café and the other winners from the awards have been invited on an exclusive study trip to Norway, hosted on board the long-liner vessel Geir, where they will see first-hand how Norwegian seafood is responsibly sourced at sea. The visit will give operators direct insight into the country’s science-led fisheries model, helping to bring origin, provenance and sustainability to life.

For more information on the National Fish & Chip Awards, please visit: www.nfff. co.uk/awards.

Chippy Chat & Fast Food Magazine • March 2026

18

19

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

19

Frost Bites!

North-east mobile chippy takes first place at National Fish & Chip Awards

F

rosty’s Mobile Chippy in Northumberland, has firmly parked itself at the top of the industry after winning the Mobile Operator of the Year award at the prestigious National Fish & Chip Awards, which was hosted by TV presenter and actor Stephen Mangan.

The Mobile Operator category recognises entrepreneurs delivering first-class standards whether they are in a field, car park, food fair, sports ground or at an event. Contenders must show they are streets ahead with their business acumen and ability to deliver restaurant-quality food in compact and unpredictable workspaces.

Owner Cameron Naylor, who pitches the van up in Northumberland and beyond, was able to keep cool under the pressure of the rigorous competition assessments, which is overseen by fish frying experts. He impressed them with superb quality food, spotless hygiene practices and customer service that earned him the victory ahead of The Posh Fish and Chip Company from Cardiff, Wales and The Chippie Van in Penrith, Cumbria.

Reacting to the win Cameron says: “I’m absolutely delighted to be named the Mobile Operator of the Year. To receive this recognition on a national stage is an incredible honour and a really proud moment for me. This award isn’t just mine; it belongs to the amazing people who support my business and to those that make all of this possible.

“My work isn’t just about fish and chips, it’s about being part of the small Northumberland communities that I serve, and I absolutely love what I do every day. A huge thank you to my brilliant suppliers for providing top-quality, consistent produce day in, day out. To my family, my incredible grandparents, and especially my girlfriend, Isabel for her unwavering support through the long days, late nights and everything in between - this simply wouldn’t happen without you. And of course, to my loyal customers who support me all year round, through thick and thin - this is for you. I better get that open-top bus

20

Chippy Chat & Fast Food Magazine • March 2026

SPONSORED BY

Mobile Operator of the Year

booked for the victory parade!”

The judges of the UK’s official fish and chip industry competition, which has been rewarding excellence since 1988, highlighted Cameron’s clear passion for food experiences and community engagement as his greatest assets.

A strong alignment with industry best practice, using sustainable sourcing and local suppliers and preparing everything from fresh daily to ensure quality is maintained, stock control is efficient and waste is minimised, was also credited for the win.

Andrew Crook, president of the National Federation of Fish Friers (NFFF), which runs the awards says: “Mobile operators are essential to keeping the fish and chip tradition alive in every corner of the UK. We’ve seen through the competition what an excellent service they provide and how challenging it can be. Frosty’s is a great representative for the sector, embodying a key blend of logistical skill, adaptability, precision, and having a genuine love for strengthening community connections and making a positive impact to local economies with top-quality food. Cameron has a business built for the long haul and this award is the just the tip of the iceberg of what’s to come.”

Category sponsor Premier1 Filtration is represented

by Steve Calvert, with new owner Martina Cuccunato steering the business into the next chapter. They said of this year’s competition: “As proud sponsor of the Mobile Operator of the Year category at the 2026 awards, hosted by the NFFF, we’re delighted to celebrate the innovation and resilience that keeps this iconic industry connected.

“Supporting this category reflects our commitment to powering local businesses with reliable, futureready connectivity. It’s an honour to stand alongside the very best in the sector and recognise the dedication that drives excellence across the UK fish and chips community!”

For more information on the National Fish & Chip Awards, please visit: www.nfff.co.uk/awards Chippy Chat & Fast Food Magazine • March 2026

20

21

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

21

Monster Munch!

Scottish chippy named as industry Newcomer of the Year

A Newcomer of the Year

SPONSORED BY

22

legend in the making has risen from the shores of Scotland’s famous loch and from today, Monster Fish & Chips Co. in Fort Augustus will be telling the tale for years to come of how it was crowned the Newcomer of the Year winner at the National Fish & Chip Awards.

With a 38-year legacy honouring excellence, the UK’s official fish and chip competition set about to find the newest fish and chip operators that right off the ‘batter’ have solid sustainable practices, premium quality ingredients, gold-standard customer service and flair for frying. These are just some of the requirements needed to succeed in the industry’s most robust and detailed awards process.

The other finalists praised by the fish frying experts on the judging panel were The Cottage in Blackpool, Lancashire and fellow Scottish chippy, The Crab & Lobster Fish Shack in South Queensferry. The Newcomer of the Year prize was presented to Daniel and Claire Sandham, owners of Monster Fish & Chips Co. by TV favourite Stephen Mangan who fronted the awards ceremony.

The husband-and-wife team pulled up on the fish and chip scene in March 2024, taking ownership of the car park-based Monster

Chippy Chat & Fast Food Magazine • March 2026

Fish & Chips Co. and transformed it from a so-so business into a rising force.

Trained chef Daniel says the couple started with the fundamentals and made substantial investments with training and development for their team, as well as installing top-of-the-range equipment for a high-quality end-product.

Celebrating their new title, Daniel and Claire say: “We are absolutely thrilled and so proud to be awarded Newcomer of the Year 2026! It’s truly an honour to be recognised at such a prestigious event. We’re incredibly grateful for our hardworking team, our customers and all the guidance we’ve received from others in the industry that has helped us get to where we are today. We are so excited for what the future holds, to keep frying, perfecting, and sharing the love of great fish and chips!”

Economic pressures of the industry didn’t override the vision for the chippy to become a rural destination, and the judges applauded Monster Fish & Chips Co for having tenacity and passion for fresh, top-quality food and building community relationships.

Andrew Crook, president of the National Federation of Fish Friers (NFFF), the industry association behind the National Fish & Chip Awards, said: “The Monster Fish & Chips Co. team has a fearless attitude which is the true spirit of the industry. Digging deep and going against the grain to provide consistently superb fish and chips is proving to be greatly appreciated

by Fort Augustus’ residents and tourists.

There’s nothing like an outstanding chippy to bring additional connection and pride to the community. This award win proves ‘monster’ isn’t just a name, but a signal of bigger things to come!”

Andrew Marriott, UK Brand & Marketing Manager at Frymax, the sustainable frying oil specialist and supporter of the award, commended the new champion: “Frymax is once again proud to be sponsoring the Newcomer of the Year award. Despite continued difficult times for the industry it remains a traditional cornerstone of the UK and continues to attract outstanding newcomers who show the initiative and commitment to develop successful businesses that are excellent additions to our industry. Monster Fish & Chips Co is undoubtably one of these and therefore the well-deserved winner of the 2026 Newcomer of the Year award.”

Monster Fish & Chips Co and the other winners from the awards have been invited on an exclusive study trip to Norway, hosted on board the long-liner vessel Geir, where they will see first-hand how Norwegian seafood is responsibly sourced at sea.

For more information on the National Fish & Chip Awards, please visit: www.nfff.co.uk/awards Chippy Chat & Fast Food Magazine • March 2026

22

23

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

23

Chip Winner!

Scottish business wins National Fish & Chip Awards’ Field to Frier category

L

SPONSORED BY

24

args-based chippy The Fish Works is celebrating as the National Fish & Chip Awards has officially crowned it the Field to Frier winner at the National Fish & Chip Awards.

Recognising standout expertise with potato sourcing, preparation, storage and frying, the Field to Frier category honours those showing great care and attention to detail at every stage of the chip-making process, crafting the everyday ingredient into the iconic dish the nation adores.

In what has been a superb competition with the other finalists, Linfords Traditional Fish and Chips in Market Deeping, Lincolnshire and Garioch Fish Bar in Inverurie, Scotland, also showing first-class skill and innovation, there could only be one winner.

A major contributing factor for its win was the installation of a purpose-built, on-site potato preparation facility to help streamline and make the chipping process more efficient.

Known as the ‘Potato Works’, it has a viewing area for customers to see the potato-to-chip transformation in action. Local schoolchildren have visited for educational trips, learning where food comes from and having a little hands-on experience feeding potatoes into the machine themselves.

The investment in the state-of-the-art equipment has truly paid off with the Field to Frier title now firmly in the bag. Tiffany Irvin, who owns The Fish Works with her husband Ross, says: “Winning the Field to Frier award is incredibly special for everyone at The Fish Works, as it recognises something we are truly passionate about and practise every single day.

From carefully sourcing the right potatoes to preparing and cutting our chips on site, we take real pride in understanding every step of what makes a great chip.

Chippy Chat & Fast Food Magazine • March 2026

Field to Frier Award

“This year, developing our new potato preparation unit has allowed us to showcase the entire journey from field to fryer in a clear and engaging way, giving our customers a genuine insight into the craft behind what we do. To be recognised for this is just incredible and reinforces the hard work, knowledge and dedication our whole team puts into producing outstanding chips while sharing that experience with our customers.”

Isle of Ely Produce, co-sponsor of Field to Frier, has been a leading potato supplier for the fish and chip industry for more than 40 years.

Agrico UK is also part of the sponsorship and its Babylon potato has been winning over fish and chip shops during a trial period of the variety in recent years.

Oliver Boutwood, director at Isle of Ely Produce, welcomes the opportunity to recognise excellence: “Congratulations! To see what they have done at their Largs chippy is simply amazing. They showcase the chipping potato process better than any other shop I know. They educate the local schools and show fantastic thought to potato choice, prep, storage and of course the all-important fry. We look forward to working alongside them in the year ahead.”

Alex Moore, MD of Agrico UK, shares his admiration for The Fish Works’ achievement: “What a fantastic winner! We look forward to once again taking some Babylon up to the West of Scotland for them to put through their unique chip prep area. Well done to all our finalists too.”

Austen Dack Chippy Chat Publishing Editor said: “What a unique way to showcase their incredible chipping process. A very worthy winner we look forward to promoting them in their year.”

For more information on the National Fish & Chip Awards, please visit: www.nfff.co.uk/awards.

Chippy Chat & Fast Food Magazine • March 2026

24

25

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

25

A Shot in the Yarm!

Top County Durham chippy scoops Training and Development Award

T

SPONSORED BY

26

he high-‘frying’ team at Yarm Road Fish & Chips in Darlington has been honoured as the UK’s best for training and development at the 38th National Fish & Chip Awards, with TV personality and actor Stephen Mangan hosting the most prestigious event in the chippy trade.

With an industry built on heritage and carried forward by skilled professionals, the Training and Development Award recognises the fish and chip shops shaping and reinforcing the trade’s future. This year’s finalist contenders which included Bells Fish & Chips in Durham, County Durham and Stones Fish and Chips in Acton, London, were widely praised for their approaches to nurturing talent.

But 12 months on from winning Takeaway of the Year, Yarm Road was singled out for its excellence and commitment to transforming first jobs into long-term careers, as well as creating clear pathways at all levels. The official competition for the industry is judged by seasoned entrepreneurs who all run their own successful fish and chip businesses, and it was the Darlington chippy’s stance on inclusivity, upskilling, mentorship and workplace culture that earned high-grade marks from the experts.

Will Burrell, owner-manager at Yarm Road, speaks of the family-run business’ dedication to providing experience, opportunities and lifelearning to its workforce and what this latest acknowledgement means: “What an honour! Our team, and therefore training and development, have always been at the heart of our fish and chip shop. We have always been very aware that without our wonderful team, we would cease to exist in the capacity that we do!

“To invest in youth has been a particular ambition of ours. Fish and chips has famously given so many young people their first opportunities in the workplace and this is something we’ve wanted to champion. To train them and to develop them, both in the workplace and to assist them in their lives going forward is so rewarding.”

The National Federation of Fish Friers (NFFF) manages the annual awards which are recognised by all sectors of the industry, and

Chippy Chat & Fast Food Magazine • March 2026

Training and Development Award

its President Andrew Crook underlines the essential role of the category: “The Training and Development Award celebrates businesses investing in their teams and promoting fulfilling, professional livelihoods.

Many people start their working lives in fish and chip shops so it’s crucial that those early experiences are supported by solid leadership and the right upskilling, opportunities and environment to grow.

“Yarm Road distinguished itself in the competition with its ability to draw out people’s natural talents and strengths, while working with team members to meet challenges and increase their confidence. The chippy has already shown that its fish and chips rank among the best and this new accolade reinforces how and why. We are so happy for them and grateful for the amazing work being done to protect the fish and chip tradition.”

Jim Morris, sales director at Blakemans, the sausage and meat manufacturer with a 70-year heritage built on ‘family’ values, is the category sponsor. The company is also well-known for its focus on its supporting and developing its people. Jim expresses his congratulations to the new titleholder: “Training and development sit at the very heart of a successful fish and chip business, and this year’s finalists demonstrated just how much passion and commitment exists across our industry when it comes to investing in people.

“The standard of entries was incredibly high, with each business showing genuine dedication to nurturing talent, building confidence and creating opportunities for their teams to grow.

Yarm Road stood out for its clear vision and the positive culture it has created, turning everyday roles into meaningful careers and setting an example others can aspire to follow.

“On behalf of everyone at Blakemans, I would like to offer our warmest congratulations on a thoroughly deserved achievement and wish Yarm Road continued success for the future.”

For more information and bits on the National Fish & Chip Awards, please visit: www.nfff.co.uk/awards .

Chippy Chat & Fast Food Magazine • March 2026

26

27

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chippy Chat Chat & Fast & Fast Food Food Magazine Magazine • February • March 2026 2025

27

Making Fishtory!

Supplier of the Year

Collins Seafoods catches the ‘Supplier of the Year’ National Fish & Chip Award

C

SPONSORED BY

28

ollins Seafoods has been honoured with the prestigious Supplier of the Year Award at the National Fish & Chip Awards in recognition of its exceptional quality, service and dedication to the fish and chip trade.

The award category is an opportunity to highlight the suppliers which consistently deliver expertly sourced products, maintain sustainable approaches and provide a trustworthy service to fish and chip operators throughout the nation.

The other nominated finalists were Isle of Ely Produce, Middleton Foods and VA Whitley which were also applauded for being essential contributors to the supply network, offering assistance, hands-on support and loyal partnership to customers.

The new Supplier of the Year titleholder Collins Seafoods has a 40-year history and a reputation as a leading frozen-atsea supplier with produce from worldrenowned vessels. The achievement marks a proud moment for the wholesaler and its team. Managing Director Craig English says: “We’re delighted to be named Supplier of the Year at the National Fish and Chip Awards 2026. This recognition means a great deal to everyone at Collins Seafoods — it’s a testament to the hard work of our team, our commitment to delivering consistent, high-quality frozen-at-sea fish to the industry, and the strong relationships we’ve built with our customers.

“To be shortlisted alongside Middleton Foods, V A Whitley and Isle of Ely Produce highlights the strength of the category, and we’re proud to be recognised among

Chippy Chat & Fast Food Magazine • March 2026

such respected businesses. Thank you to our customers and partners for their continued trust and support.”

Andrew Crook is the president of the National Federation of Fish Friers (NFFF), which oversees the awards and sponsors the category. He says suppliers are dependable heroes that go above and beyond their duties. “The fish and chip trade is indebted to our amazing distributors and the vital part they play to ensure operators have access to the freshest, premium produce and ingredients. They are loyal advisors, working tirelessly to bring solutions to challenges and support to businesses at every step.

“Collins Seafoods is Supplier of the Year for these very reasons; whatever it takes to deliver results, the team makes it happen. Its dedication and expertise are the embodiment of what it means to be a dependable partner helping businesses thrive in the competitive market. On behalf of the industry, thank you to Collins Seafoods for its key role in maintaining the legacy of fish and chips.”

Collins Seafoods and the other winners from the awards have been invited on an exclusive study trip to Norway, hosted on board the long-liner vessel Geir, where they will see first-hand how Norwegian seafood is responsibly sourced at sea. The visit will give operators direct insight into the country’s science-led fisheries model, helping to bring origin, provenance and sustainability to life.

For more information on the National Fish & Chip Awards, please visit: www. nfff.co.uk/awards.

Chippy Chat & Fast Food Magazine • March 2026

28

29

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

29

All Right on the Knight!

Quality Accreditation Champion

National Fish & Chip Awards crowns Glastonbury chippy with top-quality prize

S

SPONSORED BY

30

omerset’s Knight’s Fish Restaurant has received the highest industry accolade today, with the National Fish & Chip Awards declaring it the UK’s best for consistency, excellence and five-star flavour, earning it the Quality Accreditation Champion title.

The coveted award recognises fish and chip operators which have achieved the National Federation of Fish Friers’ (NFFF) Fish & Chip Quality Accreditation Scheme – a distinction reserved for those always hitting the mark with high standards, while making ongoing improvements. Certified businesses display a ‘Big Q’ badge to reassure customers that their fish and chip experience is of the best calibre.

With 38 years’ experience rewarding industry talent, the National Fish & Chip Awards is the official competition for the trade and is recognised by all sectors within it. The fish frying specialists behind the judging process have created an unmatched programme of assessments, interviews, inspections and anonymous food reviews to ensure a premium chippy tea tradition remains at the heart of British food culture.

Mister C’s in Selby, Yorkshire and Newington Fish Bar in Ramsgate, Kent, were the other competitors in the fantastic lineup but it was Knights Fish Restaurant which ruled. The trophy was presented to the team by the award ceremony emcee, TV host and comedic actor Stephen Mangan.

The award win confirms that diners at the chippy are in for a meal fit for royalty. Responding to the news, George Morey, manager and fifthgeneration family member at Knights, said: “Winning the NFFF Quality Accreditation Champion award is an incredibly proud moment for everyone at Knights. This recognition reflects our long-standing commitment to continually bettering ourselves and raising standards.

“We have been part of formal quality assessment

Chippy Chat & Fast Food Magazine • March 2026

schemes for decades — from the early Seafish programme through to being involved from the very beginning of the NFFF Quality Accreditation Scheme — and that consistent engagement has helped shape the way we operate today.”

George continues: “The honest, expert feedback — whether identifying refinements or highlighting oversights in today’s fast-moving legislative world — enables us to strengthen, adapt and future-proof our business. We learn, improvise, adapt and overcome.

“The NFFF has long been a cornerstone of our business, and this win cements that relationship.

But we are not finished — not even close! Longevity comes from humility, listening, and from a relentless commitment to improve. We are proud and thankful today, but tomorrow we keep learning.”

The National Federation of Fish Friers also organises the annual awards, led by President Andrew Crook who emphasises that the category’s importance is heightened at a time when customers are placing greater focus on trust and quality. “Quality Accreditation Champion is one of the most difficult industry awards to win as the benchmarks are set at an unprecedented level. It requires businesses to be committed to the long game of growth and development.

“This achievement has been a long time coming for Knights. The family-run business has been a NFFF member since 1940 and it has been on an inspiring journey of continuous learning, refining, significant financial investments and improvements.

It’s not by chance that it has rave reviews and customers flocking from far and wide.

“The team’s steady progress and industry support along the way has led to this wonderful moment but there are even bigger rewards beyond this to come, and we couldn’t be happier for them.”

For more information on the National Fish & Chip Awards, please visit: www.nfff.co.uk/awards.

Chippy Chat & Fast Food Magazine • March 2026

30

31

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

31

It’s Miller Time!

National Fish & Chip Awards honours ‘the darling of

the industry’ with Outstanding Contribution accolade

D

SPONSORED BY

32

avid Miller of Millers Fish & Chips in Haxby near York, Yorkshire, was presented with the National Fish & Chip Awards’ Outstanding Contribution prize, a prestigious honour awarded to the industry’s most esteemed and dedicated figures.

The UK’s official fish and chip competition is recognised across every corner of the sector, and the Outstanding Contribution award pays tribute to an individual who has made a powerful and lasting mark on the trade.

It celebrates great leadership, innovation and unwavering commitment to providing support and guidance which helps raise standards, inspires at all levels and safeguards the nation’s iconic fish and chip heritage.

The awards judges say that there are few people in the industry who are as universally respected and genuinely loved as David, describing him as ‘the darling of fish and chip industry’. A trusted person everyone reaches out to for advice, support or a friendly listening ear, David has earned himself the reputation as one of the most approachable and generous leaders.

As former head trainer at the National Federation of Fish Friers (NFFF) Training Academy, he has played a pivotal role in developing the next generation of professional friers. Many who have passed through his leadership and guidance have gone on to enjoy highly successful careers, evidence of the impact his belief in others and confidence he instils in them has.

As a champion of sustainability, new fish species and encouraging responsible sourcing he also maintains strong relationships with suppliers and is instrumental in shaping a stronger future for the trade he loves. Married to Lesley as well as being a devoted father, his strong family values underpin the commitment

Chippy Chat & Fast Food Magazine • March 2026

Outstanding Achievement Award

and integrity he brings to the industry.

The announcement was met with a standing ovation from the hundreds of guests at the ceremony. David says of the recognition: “To be nominated by your peers is an absolute privilege and a pinnacle moment in my career. It was amazing to be invited on stage after hearing all the kind words spoken.

When people say it’s well-deserved, it’s just amazing! Fish and chips is my life and has always been, so I am extremely honoured to receive this incredible accolade.”

The National Fish & Chip Awards has been rewarding excellence since 1988, and the organiser of the cornerstone prizegiving event is the National Federation of Fish Friers (NFFF). Its President Andrew Crook congratulates David: “The fish and chip industry is built on passion, hard graft and an incredible community of people. The Outstanding Contribution award is reserved for individuals who go to extraordinary lengths to keep the chippy tradition at the forefront of the British culinary experience.

“David is one of the true gentlemen of the industry, a genuinely amazing man with a love for people and great food. He has impressive depth of knowledge, great vision and focus on excellence. He nurtures talent, champions sustainability and is selfless with his time and sharing his expertise with people from all levels across the wider industry.”

Andrew continues: “He is a rare individual with wonderful influence that is strengthening the future of the industry. It’s a privilege to present David with this well-deserved award and it’s truly a win for all of us in the fish and chip trade.”

For more information on the National Fish & Chip Awards, please visit: www.nfff.co.uk/awards.

Chippy Chat & Fast Food Magazine • March 2026

32

33

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

33

Three Way Scrap!

Yorkshire Chippy Ticks Every Box for National Marketing Award

T

SPONSORED BY

34

he Scrap Box in York received its industry blue tick by winning the Marketing Initiative Award at the National Fish & Chip Awards, with the trophy handed over by broadcaster and actor Stephen Mangan.

Turning likes into bites takes great skill to build connections that take customers from behind screens to the front of chippy counters, and the National Fish & Chip Awards’ Marketing Initiative category is a celebration of those mastering the art of clever campaigns that reap rewards.

Standing out in crowded high streets and online spaces is becoming increasingly competitive and the Marketing Initiative Award provides chippies with a platform to showcase how they combine retail knowledge and expertise with creativity, innovation and storytelling.

Taylors in Stockport, Greater Manchester and Stones Fish and Chips in Acton, London were the other fantastic finalists that were beaten to the top post by The Scrap Box, which was crowned the winner for its finger-on-thepulse video series ‘Will it Fry?’. It educated audiences about tasty but under-the-radar species of white fish, while simultaneously addressing fish pricing and sustainability from a compelling standpoint.

The Scrap Box delivered the campaign in collaboration with chef and influencer Andrej Urosevic, and working with the Marine Stewardship Council (MSC) and Seafood from Norway, it took fish and chip fans on a journey from filleting to frying to serving in the shop.

The mix of digital content, in-store promotions and trade partnerships helped drive media coverage, with the impact of seeing conversations about new flavours opening up among customers and industry suppliers alike.

After making a huge splash at the awards and also receiving the coveted Takeaway of the Year title, Aman Dhesi, who co-owns The Scrap Box with his brother Gavin, says of their Marketing Initiative Award success: “Social media now carries real influence, and we believe it’s one of the most powerful tools

Chippy Chat & Fast Food Magazine • March 2026

Digital Marketing Award we have to educate customers as well as inspire the industry. We’ve leaned into that by using engaging, creative content to highlight alternative fish species at a time when cod prices and quotas are under pressure. By showcasing new options through storytelling, videos, and accessible education, we’re helping customers make informed choices while supporting a more resilient future for fish and chips. To be recognised for that effort is a real honour.”

The UK’s official fish and chip competition has been rewarding excellence since 1988 and is organised by the National Federation of Fish Friers (NFFF), led by President Andrew Crook. “The Scrap Box team was able to clearly present its brand values, with a fantastic strategy that consistently encouraged engagement and interaction.

‘Will it Fry?’ was a masterclass in marketing – it was creative, timely and a commercial hit.

The team hoped for the campaign to also position the takeaway as a traditional chippy that is leading the way in new ideas. Mission well and truly accomplished!”

Backing this celebration of marketing excellence is award sponsor Agristo, the frozen potato processing innovator, with UK country director Richard Storer adding: “There were some fantastic entrants showing innovative marketing ideas and flair. It was great to see so many marketing angles in what is a very hard-fought for marketplace. We are very honoured to be able to sponsor this award, and The Scrap Box should be proud of its achievement.”

The Scrap Box and the other winners from the awards have been invited on an exclusive study trip to Norway, hosted on board the long-liner vessel Geir, where they will see firsthand how Norwegian seafood is responsibly sourced at sea. The visit will give operators direct insight into the country’s scienceled fisheries model, helping to bring origin, provenance and sustainability to life.

For more information and bits on the National Fish & Chip Awards, please visit: www.nfff.co.uk/awards.

Chippy Chat & Fast Food Magazine • March 2026

34

EN

DORSED

B NA

SH FR IER

S

Y

TIONAL

ATION

O

OIL

M

ER

F LO W E R

SAVE TIME & EFFORT

CONSISTENT YEAR ROUND

ENVIRONMENTALLY FRIENDLY

Saves on labor and energy costs: pre-cooked and pre-fried, ready in just 5 minutes from defrosting.

Consistent quality: ensures the same great taste, texture, and appearance every time.

Less waste: no peel residue and storing the product frozen reduces spoilage.

HEALTH BENEFITS

READY TO USE

RELIABLE SUPPLY

Gluten-free, cooked in sunflower oil, no chemicals or colorants.

Save time and effort in the kitchen: the chips are ready in just half the time from defrosting.

Always have a backup stock: ensures you have a reliable supply ready to go whenever you need it.

35

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

FIND OUT MORE: AYEAYECHIPS.CO.UK

35

D

S

UN

E

WIT ADE H

F

F

FI

TRADITIONAL CHIP SHOP CHIPS

Wite Wash!

James Ellams is crowned Drywite Young Fish Frier of the Year

T

SPONSORED BY

36

he UK’s official competition for the fish and chip industry, the National Fish & Chip Awards, announced professional frier James Ellams from Fish & Chips @ Weston Grove as the winner of the prestigious Drywite Young Fish Frier of the Year trophy.

The Drywite Young Fish Frier of the Year award launched in 1995 - before any of the competitors were born – and has been recognising emerging talent and their abilities to finesse the cooking of the nation’s beloved takeaway.

To be eligible to enter the category, applicants are to be aged 25 and under with at least six months’ experience ‘frying’ solo.

The judges challenged the candidates with live cookery demonstrations and interviews, scoring them for their knowledge of potato chipping, food safety, all-round industry understanding, approaches to portioning and of course, frying the produce to perfection.

The hopefuls became a shortlist of 14 and the next round of the process took 10 through to the quarter finals, followed by an impressive last lineup of five. Fellow finalists Lincolnshire’s Kieran Bulpit from Donington Fish and Chips in Spalding, Charlie James of Pier Point in Torquay, Devon and Jack Spencer from Queens Drive Fish & Chips in Ossett, Yorkshire, were commended for their efforts.

The calibre of talent was at such a level that the judges also awarded a runner-up prize to Abigail Barker of Millers Fish & Chips in Haxby, Yorkshire. However, the 27th recipient of the Drywite Young Fish Frier of the Year award was presented to James who edged ahead for his superb expertise, precision and passion for the craft. He says of the win: “I am

Chippy Chat & Fast Food Magazine • March 2026

Drywite Young Frier of the Year

absolutely thrilled and extremely honoured to be named the Drywite Young Fish Frier of the Year 2026.

“This award is incredibly prestigious because it focuses on the future of our industry, shining a light on young friers dedicated to a long-term career in the trade.

The rigorous, multi-stage judging process was challenging, but the expert feedback I received along the way has been invaluable, really boosting my confidence and my skills.”

Kelvin Lee, managing director of Drywite Ltd, congratulates the new champion: “After being a strong contender for the last two years, James’s persistence has served him well, beating off very strong competition to a well-deserved win this year. I am very proud that after 31 years, the Drywite Young Fish Frier of the Year is still inspiring young people to fully embrace a career in Fish & Chips.”

NFFF President Andrew Crook said: “What a fantastic time in James’ career to receive the Drywite Young Fish Frier of the Year award.

The care and knowledge he has for all-things fish and chips is fantastic, and he’s working at a level that pushes boundaries in the most exciting and admirable way. The curiosity he has about business, sustainability and frying is so refreshing.”

Andrew continues: “What a privilege to be able to support and encourage his ascent to greatness – congratulations to James! Very well done to Abigail too, she has had an inspiring journey through the process and is another name we’ll be hearing much more of.”

For more information on the National Fish & Chip Awards, please visit: www.nfff. co.uk/awards.

Chippy Chat & Fast Food Magazine • March 2026

36

2026 Winner James Ellams, Fish & Chips @ Weston Grove

2026 Runner up Abigail Barker with finalists Charlie James, Jack Spencer and Keiron Bulpit

37

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

37

The Ice Age!

International Fish & Chip Operator

Icelandic chippy wins International Fish & Chip Operator Award

I

SPONSORED BY

38

t’s the coolest outcome for Iceland’s Fish and Chips Lake Mývatn which is celebrating huge success after the chippy by the water was announced today as the National Fish & Chip Awards’ International Fish & Chip Operator of the Year winner.

The iconic meal has been a staple on British menus for generations and its appeal is crossing borders all around the world, with fish friers from far-away nations putting sprinklings of their own style on it with but with the same respect for tradition and authenticity, as well as passion for quality and sustainability.

This category highlights standout overseas operators flying the flag for the treasured dish, with sourcing, sustainability and authenticity at the heart of the judging.

The event was fronted by TV host and entertainer Stephen Mangan and hundreds of guests from the fish and chip world saw Fish and Chips Lake Mývatn taking the prestigious title ahead of Issi Fish & Chips in Reykjanesbær, Iceland and The Netherlands’ Beryl’s Fish & Chips & Veggies in Deventer.

The judging committee awarded the chippy by the water the top prize for its sustainable approach. The streamlined menu has Icelandic cod as the star ingredient sourced from an award-winning vessel which prioritises sustainable managed resources.

The fish is prepared lightly crumbed to reflect traditional cooking methods which hooks in travellers seeking an experience authentic to Iceland.

Fishing is deeply rooted in the family-run business’ heritage, so freshness and quality are key driving forces, alongside cultural pride, with family recipes used in homemade sauces for a distinctive touch.

Sarah Petursson, owner of Fish and Chips Lake Mývatn, says of its new award-winning status: “We are absolutely thrilled that Fish

Chippy Chat & Fast Food Magazine • March 2026

and Chips Lake Mývatn has been named the International Fish & Chip Operator of the Year at the National Fish & Chip Awards 2026! We would sincerely like to thank the National Federation of Fish Friers for the fantastic opportunity to participate in this great competition, which is already creating an unforeseen adventure with endless possibilities in the future.

“This recognition means so much to us, as our family lives have been shaped by fishing for generations. This award celebrates our entire team, and our commitment to using only high-quality, sustainably sourced fish, delivering fast, friendly and memorable service, and proudly combining the tradition of fish and chips with our Icelandic identity.”

The National Federation of Fish Friers (NFFF) is the industry association which brings the illustrious event to life. It’s also the sponsor for the category and its President Andrew Crook says: “Fish and chips hold the most special place in British food culture and there’s a deep connection to Iceland, with its crystal-clear waters producing the freshest seafood which is supplied to fish and chip outlets all over the UK. This is a win for the industry as well as Fish and Chips Lake Mývatn, there’s so much appreciation and respect for each other’s expertise and customs.

“The business has stunning product to work with to recreate authentic fish and chip meals and to win an award from the nation that’s obsessed with the dish, is such a special achievement and a full-circle moment.

International Fish & Chip Operator of the Year is a fantastic result for Fish and Chips Lake Mývatn and things are about to get even busier for the wonderful team!”

For more information and bits on the National Fish & Chip Awards, please visit: www.nfff.co.uk/awards.

Chippy Chat & Fast Food Magazine • March 2026

38

KFE ON A

MISSION

Help us raise vital funds for The Fishermen’s Mission!

KFE on a Mission returns for 2026, bringing award-winning training directly to fish and chip shops across the UK – all while supporting a charity at the heart of our industry.

This year also marks KFE’s 30th anniversary.

Make a charity donation and receive FREE EXPERT TRAINING

Stuart Devine

From Monday 23rd to Wednesday 25th March, 11 industry champions will be touring the country, visiting shops across England, Scotland and Wales, offering hands-on training in return for a donation.

Calum Richardson

CHARITY DINNER

All of our trainers are National Fish & Chip Awards winners and they’ll be generously sharing their winning knowledge and experience.

Gordon Hillan

• Half-day training recommended donation £250

The Crab & Lobster Fish Shack, South Queensferry, 25th March

Will Burrell Stuart Fusco

• Full-day training from £500

Larger donations are warmly welcomed.

Nigel Hodgson

See someone you’d like to learn from?

BOOK EARLY TO SECURE YOUR SLOT!

John Molnar

Round off your support by joining us for a special fundraising charity dinner on the evening of Wednesday 25th March.

Ticket price: £75 per person

Accommodation: if rooms are required, please book directly with Dakota Hotel and quote ‘KFE’ for a special rate. thecrabandlobsterfishshack.com dakotahotels.co.uk/edinburgh

Mark Petrou

Garry Rosser Fred Capel Kelly Barnes

REGISTER NOW

To book training or buy tickets for the charity dinner.

e-mail sales@kfeltd.co.uk, or call 01778 380448 39

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

39

Job Donna!

Employee of the Year!

County Durham chippy employee clocks in a National Fish & Chip Award win

D

SPONSORED BY

40

onna Whitfield from Bells Fish & Chips in Durham has gone from the shop floor to Employee of the Year at the National Fish & Chip Awards, receiving the prestigious honour from TV personality and comic Stephen Mangan who hosted the event today.

Employee of the Year goes beyond job titles or length of service and is appreciation of the individuals - the backbone of the industry – whose professionalism, dedication and love for great food gives character to the sector.

The judging committee assess the nominees based on outstanding professionalism within the workplace, customer service excellence, their contributions towards the wider trade and much more.

It was General Manager Donna who shone the brightest in a fantastic competition with finalists Zak Bishop from Squires Fish Restaurant & Takeaway in Braunton, Devon and Hollie Hutton at Towngate Fisheries in Bradford, West Yorkshire. Donna consistently displays strong teamwork, leading from the front to deliver a supportive environment and successful ideas and initiatives to the running of the Bells Fish & Chips, which also won the National Fish & Chip Awards’ Community Engagement prize.

Donna, who is described by her coworkers as the ‘go-to colleague’ and ‘fourth emergency service’, says of her official, new accolade: “I am absolutely delighted to be named Employee of the Year at the National Fish & Chip Awards. This award means so much to me, not just for myself but for all my team members who work alongside me and believe in me every day. Without their help and support I could not have achieved this.

“To be chosen as Employee of the Year and be judged by other fish and chip operators as well as the awards judges, who all understand first-hand the many challenges we face, is just wonderful and makes this even more special.

I see this as part recognition for each person working hard within the industry. There are many huge challenges we all face and every

Chippy Chat & Fast Food Magazine • March 2026

employee deserves to be appreciated.

“It goes without saying that I love working at Bells. It’s a family-run business that is truly part of the community. I work closely with company leadership and I share their passion.

This is very special to me. Thank you.”

The National Fish & Chip Awards is organised by the voice of the industry, the National Federation of Fish Friers (NFFF), and its president Andrew Crook says: “Employee of the Year is a hugely important category because without incredible people, there are no successful fish and chip businesses.

Chippies operate in a constant high-pressure environment where the need for calming, solutions-focused people with a positive attitude to get the job done whatever it takes, is essential.

“Donna has all these qualities and so many others in addition, and her work ethic is a great example of how to elevate a business and inspire people. Many congratulations to Donna and thank you from us all for your amazing dedication to the industry.”

Sustainable fish and seafood supplier Smales sponsors the category, and the company’s sales and marketing director Bobby Joyce comments on another great result for the Employee of the Year award.

“Every business relies on its employees to make it a success, and truly great fish and chips can only be achieved through the hard work of a whole chain of people from fishery or farm, through to importers and distributors, then finally on to those behind the ranges and serving counters.

“To make our industry future-proof we have to identify those people who go about their daily work with commitment, passion and professionalism; so we were delighted to see that all of this year’s finalists have those attributes in abundance, especially Donna, she truly deserves the recognition that the Employee of the Year award brings.”

For more information and bits on the National Fish & Chip Awards, please visit: www.nfff.co.uk/awards.

Chippy Chat & Fast Food Magazine • March 2026

40

41

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

41

Harrison Fjord!

Oxford Chippy Wins Innovation Gong and is on the way to Norway!

O

SPONSORED BY

42

xfordshire’s Harrison’s Fish and Chip Co has taken first ‘plaice’ in the Menu Innovation Award category at today’s National Fish & Chip Awards – the official competition for the industry.

The awards are run by fish frying experts who all run their own successful chippies and for almost four decades, the prestigious event has been recognising and rewarding true champions of the trade that excel across sustainability, food safety, customer service and delivering high-quality food consistently.

The inaugural Menu Innovation category is dedicated to operators that are bringing new ideas to the table, with diversified options that advance the cherished tradition while preserving its authenticity.

The trio of finalists included Bristol’s Fisk & Frite and Knights Fish Restaurant in Glastonbury, Somerset, which the judges praised for delicious fusion and plant-based takes on the classic. But it was Harrison’s Fish and Chip Co that was crowned the winner for its highly successful introduction of alternative species to its offering.

Recognising the need to be agile amidst industry market challenges, the team at Harrison’s launched ‘Cornish Specials’ a menu offering nutritious and delicious, lesser-known fish species, such as lemon sole, rock salmon, and Torbay sole and coley, not typically available in Oxford. This strategic, timely move proved a hit with customers who have been enjoying new tastes and variety of choice.

Speaking of becoming the new industry champion, Ryan Harrison, co-owner of Harrison’s Fish & Chip Co says: “We are incredibly proud to have won the Menu Innovation Award, recognising our passion for creativity and our commitment to evolving while staying true to the heritage of great fish and chips.

“This achievement highlights our strong relationships with local fisherman and our focus on offering an exciting range of freshly caught Cornish fish. We extend our thanks to the judges for their recognition and insightful feedback. Most importantly, we thank our fantastic team and our loyal customers at

Chippy Chat & Fast Food Magazine • March 2026

Menu Innovation Award

Harrisons for their enthusiasm, support and willingness to embrace new and sustainable fish choices.”

NFFF President Andrew Crook offers his congratulations: “The Menu Innovation Award was created to celebrate operators which are breaking new ground in a responsible and customer-first way.

“Harrison’s Fish & Chip Co has shown great creativity to bring fresh flavours while maintaining the high standards and quality that set the best fish and chip shops apart.

The menu reflects care, attention to detail and addresses sustainability and nutritional value without losing the essence of what the chippy experience means to people.”

This award is sponsored by Keejay Sauces and Goldfish. Commenting on the sponsorship, Sammy Lee, founder of Keejays, comments: “At Goldfish Brand, we pride ourselves on creativity and innovation, from introducing our curry concentrate pastes to the fish and chip industry over 40 years ago, to ongoing developments and new flavours.

2026 marks the release of our new and exciting Spich sauce, set to bring something a little different to every plate or cone.

“The Menu Innovation Award recognises the businesses who are not afraid to try something new, push the boundaries and, most of all, inspire others within the industry.

We are absolutely delighted to celebrate the nominees and winners for their bold ideas and passion, and to be part of shining the spotlight on the innovation that is ensuring and enhancing the future of our proud long standing national dish.”

Harrison’s Fish & Chip Co and the other winners from the awards have been invited on an exclusive study trip to Norway, hosted on board the long-liner vessel Geir, where they will see first-hand how Norwegian seafood is responsibly sourced at sea. The visit will give operators direct insight into the country’s science-led fisheries model, helping to bring origin, provenance and sustainability to life.

For more information on the National Fish & Chip Awards, please visit: www.nfff.co.uk/ awards.

Chippy Chat & Fast Food Magazine • March 2026

42

43

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

43

CONGRATULATIONS TO ALL THE WINNERS WE ARE PROUD TO SPONSOR THE NATIONAL FISH AND CHIP AWARDS

44

www.mcwhinneys.com

Chippy Chat & Fast Food Magazine • March 2026

Chippy Chat & Fast Food Magazine • March 2026

44